Can I make it creamy?

You sure can. Just stir in sour cream or plain Greek yogurt at the very end.

Yes, this recipe is super flexible. When you add in the rice at the end, you can also add fully cooked shredded chicken or fully cooked taco meat . Or try our easy Crock Pot Taco Soup .

Can I make this soup gluten-free or dairy-free?

This recipe is naturally dairy-free and gluten-free. However, when buying processed ingredients from the store, it's always important to check the labels if you have a gluten allergy. Make sure store-bought broth and taco seasoning is labeled gluten-free.

What cooked rice do you use?

Any type of fully cooked rice will work. I prefer brown rice or cauliflower rice because it's healthier. I've also used quinoa instead of rice, as well as our Cilantro Lime Rice . P.S. You did know you can freeze rice , right?

Crock Pot Tortilla Soup (Dump & Go!)

Name: Crock Pot Tortilla Soup
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: Mexican
Ingredients: 4 cups (32 ounces) vegetable stock (sub: chicken broth); 1 (15-ounce) can vegetarian refried beans (sub: drained pinto beans that have been smashed with a fork); 1 (15-ounce) can black beans, drained and rinsed (sub: kidney or pinto beans); 1 (15-ounce) can corn, drained (sub: 2 cups frozen corn); 1 (15-ounce) can petite diced tomatoes (juice and all) (Tip: Fire-roasted diced tomatoes are delicious!); 1 (4-ounce) can diced green chiles (sub: 1/2 cup salsa); 1 cup salsa (this is my absolute favorite salsa); 2 tablespoons taco seasoning mix; 1–2 cups cooked brown rice (sub: cooked quinoa or cauliflower rice); Optional Toppings: torn up corn tortillas, shredded cheddar cheese, sour cream or plain Greek yogurt, crushed tortilla chips, lime wedges, diced avocado, sliced or minced jalapeños

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Crock Pot Tortilla Soup

Crock Pot Vegetarian Tortilla Soup is a hearty and flavorful soup that is perfect for cold weather or any time you’re craving a warm and comforting meal.

Yield: 8 servings (1 1/2 cups each) 1x

Prep: 10 minutesCook: 6 hoursTotal: 6 hours 10 minutes

Units:

Scale:

Ingredients

4 cups (32 ounces) vegetable stock (sub: chicken broth)
1 (15-ounce) can vegetarian refried beans (sub: drained pinto beans that have been smashed with a fork)
1 (15-ounce) can black beans, drained and rinsed (sub: kidney or pinto beans)
1 (15-ounce) can corn, drained (sub: 2 cups frozen corn)
1 (15-ounce) can petite diced tomatoes (juice and all) (Tip: Fire-roasted diced tomatoes are delicious!)
1 (4-ounce) can diced green chiles (sub: 1/2 cup salsa)
1 cup salsa (this is my absolute favorite salsa)
2 tablespoons taco seasoning mix
1–2 cups cooked brown rice (sub: cooked quinoa or cauliflower rice)
Optional Toppings: torn up corn tortillas, shredded cheddar cheese, sour cream or plain Greek yogurt, crushed tortilla chips, lime wedges, diced avocado, sliced or minced jalapeños

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Instructions

To a 5-or-6 quart slow cooker, add the stock, refried beans, black beans, corn, tomatoes, green chiles, salsa, and taco seasoning. Stir and break up the refried beans as much as possible.
Cover and cook on low for 6-8 hours.
Stir in the cooked rice. Serve warm in bowls with your favorite Mexican toppings.

Freeze For Later:

Method 1 (Uncooked): Combine all ingredients in a gallon-sized freezer bag or container with lid, except rice and optional toppings. (Don’t worry if the refried beans aren’t completely integrated.) Seal and freeze alongside a freezer bag of cooked rice.

Method 2 (Fully Cooked): Fully cook the soup according to instructions. Stir in the rice. Let cool. Freeze in freezer bags or containers, as individual servings or one full meal. Freeze until ready to use.

Prepare From Frozen:

Method 1 (Uncooked): Fully thaw the soup. Cook according to instructions.

Method 2 (Fully Cooked): Warm over low heat on the stove or in the slow cooker.

Notes/Tips

The soup will thicken as it sits. Add more broth, as needed.
If you have a heat-sensitive palate, cut the taco seasoning back to 1 tablespoon and use mild salsa.
Try adding in frozen or fresh cauliflower rice and cook with all the other ingredients. It works really well, adds even more nutrition, and is virtually tasteless. We have tested this many times, and it’s delicious.

Cuisine: Mexican Method: Slow cooker

Find it online: https://thrivinghomeblog.com/crock-pot-tortilla-soup/